INGREDIENTS:

ingredients

 

• 1 (16.5 oz.) tube refrigerated cookie dough, *see notes
• 1 (16 oz.) container Hood® Cottage Cheese with Strawberry
• 4 cups fresh fruit. I used strawberries, blueberries, mango, raspberries, blackberries, nectarines, and grapes
• 1 Sprig fresh mint, to garnish. 

 

DIRECTIONS:

directions

• Preheat the oven to 350 degrees.
• Line a 14-inch pizza pan with parchment paper. (Or grease the pan if you don’t have parchment.)
• Spread the cookie dough over the pan, leaving at least 1 inch of space around the edges. A rolling pin helps makes the top smoother.
• Bake the crust for 16-20 minutes, or until golden brown.
• Let the crust cool completely, at least 30 minutes.
• Carefully lift up each end of the parchment paper and slide the pizza crust onto the surface that it will be served on.
• Spread an even layer of Hood Cottage Cheese over the top of the crust.
• Use a pizza cutter to create the slices now, before you add the fruit. Slide the slices back into place to form a tight circle.
• Create a fun design using the fruit, don’t be afraid to let the fruit overlap from one slice to another.
• Once your design is complete, use a thin knife, (such as a pairing knife), to carefully slice the fruit that is overlapping in between slices to make it easier for slices to be removed without disrupting the design.
• Top with fresh mint and serve!

Recipe by: @theCozyCook